carmarthen ham
carmarthenshire’s undulating land prime dairy , mixed farming country, lamb , beef both important. range of farms specialise in beef production range of british , continental breeds, welsh black becoming more popular, in other welsh regions, on recent years. several organic farms have made impact in county, including fferm tyllwyd located @ felingwm uchaf, producing organic welsh black beef steaks. farm true taste wales award winner , customers welcome visit farm. welsh black beef matured 21 days @ sj & s baker, located @ pontyberem. may organic farms @ lampeter offer organic highland beef, welsh mountain lamb , mutton reared on 100 hectares of conservation land. welsh black beef speciality of cig calon cymru @ cross hands, have state-of-the-art butchery linked own abattoir , farms. dewi roberts of fairfach, llandeilo has own premium range, connected local farmers , draws customers wide area, , internet sales. quality supplier cambrian organics of llandysul. ystrad traditional organics based in brechfa, produces lamb, hogget, mutton , beef of britain’s rarest breeds , true taste of wales award winner in 2007
pigs part of mixed farming economy. traditionally every farm kept pig part of staple diet. during winter, main source of meat cured ham , bacon pigs raised on farm. hams cured in large chimneys of farm kitchens, dried ham , bacon after had been salted. tradition has largely died out, remaining producers make hams similar bayonne, serrano, or parma hams. freshly cured ham sliced grilling, older ham boiled york ham, , ham cured many months sliced wafer thin, parma ham. carmarthen ham has similar delicious farmyard flavour. hocks have greatest flavour, , need boiled long time soften meat. make base winter stew, or summer ‘paysanne’ salad. dry-cured carmarthen ham can found @ carmarthen market. 5 generations of rees family have sold ham here spanning 200 years. , family first commercial producers of dry-cured ham in britain. carmarthen ham dry salt-cured , air dried , sold whole boneless, or sliced thinly , vacuum packed. legend has when romans settled in carmarthen stole recipe , on return italy called parma ham. ham cut in thin wafers , served prosciutto or parma ham, saltier. carmarthen ham production remains cottage industry, in order keep premium product. carmarthen ham particular favourite of prince of wales. rees family produce short , streaky bacon. dry-cured 1 week , hung further 3 weeks. recommended bacon blanched before frying remove excess salt. rees family have more 80 hams curing @ 1 time, , takes 9 months cure have mail order business , travel nearby markets of brecon, fishguard, haverfordwest, pembroke , cardigan. recipes carmarthen ham include: ‘country ham vegetable stew’, ‘pancakes stuffed carmarthen ham , wild mushrooms savoury custard’, , ‘salad paysanne carmarthen ham , lentils,’ , ‘carmarthen ham in beer’ carmarthenshire ham has featured on rick stein’s “food heroes” welsh chef dudley recommends pork wrapped in carmarthenshire ham @ royal welsh show 2010, carmarthenshire ham included in new european protected food names initiative protective geographical indication (pgi) status, give european union legal status carmarthenshire ham.
sea trout (sewin) caught coracle in carmarthenshire , on sale @ swansea market.
carmarthen market sells home-made brawn, sausages, pork pies, , faggots. faggots can bought @ ettie richardson’s home baking stall, sells them fresh every wednesday, friday , saturday. & g williams of felinfoel produce traditional welsh faggots , other savoury products. brawn traditional carmarthenshire dish, , 1 carmarthenshire recipe includes pig’s head , trotters rubbed salt , fitted neatly crock , left 2 or 3 days. meat washed in cold water, placed in big boiler pan, brought boil , simmered 3–4 hours until meat leaves bone. meat minced onions, sage , pepper , then, liquor strained, , mixture simmered 15 minutes , left cool.
fets y cybydd, or miser’s feast, popular dish in carmarthenshire 100 years ago. made in saucepan, can made in casserole. bottom of dish covered in peeled potatoes, , sliced onion, little salt, covered water , brought boil. when water boiling, few slices of bacon or apiece of ham placed on top. lid replaced , whole simmered until potatoes cooked, , water absorbed. miser supposed eat potatoes 1 day, mashed in liquid, keeping slices of bacon eaten next day plain boiled potatoes.
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